Lemon Blueberry Bundt Cake

Lemon Blueberry Bundt Cake is a great summer dessert idea that is easy to make from scratch.

Lemon and blueberry flavor is always popular during the spring and summer time. Though, it tastes even better when you put it in the Bundt cake! It is scrumptious, moist, and dense cake topped with an amazing lemon icing.

Bundt Cakes originally came from the Europe. However, they don’t conform to any single recipe, but to a specific round shape. This ring-like shape allows more of the dough to touch the surface, which allows more even heat distribution during the baking. The shape of this cake is very similar to the earlier European Gugelhupf or Bundkuchen cake. Despite the similar shape, the dough was quite different from the contemporary version. Classic Gugelhupf cakes used a yeast-based recipe that included fruit and nuts.

The famous contemporary shape of this cake was created by H. David Dalquist in 1950, the owner of Minnesota’s Nordic Ware company. He created this shape for a group of Jewish women, who wanted to recreate a traditional dense, ring-shaped Kugelhopf cake.

There are different opinions regarding how the cake received its name, Bundt cake. One of the stories say that it means “bunch” or “bundle”, meaning that the dough is bundled in the round pan. However, no-one knows why the word has “T” in the end.

Today, there is no single classic recipe for a Bundt Cake. Though, the most common type of this treat is a moist, dense pound cake, usually dusted with powdered sugar or glazed with icing.

You can start with mixing the dry ingredients (flour, baking powder, and salt), and put it aside.

Then, using a stand mixer with a paddle attachment, beat softened butter with granulated sugar on a high speed for a few minutes, until it’s pale and fluffy.

Lower the speed to medium and add the eggs, one at a time, letting it incorporate with butter mixture in between.

Add vanilla extract, lemon zest, and lemon juice and mix it again until well incorporated.

To fold dry ingredients into the mixture, I like to do it manually using a spatula. This way you won’t over mix the batter. Also, do it in two steps. When the flour is almost mixed, add the blueberries and fold them is too.

The batter should be quite thick. Scoop it in a well-greased Bundt pan and bake it for about 60 minutes. Also, after the first 30-40 minutes, I like to cover it with foil, so the top won’t be too dark.

When the cake is done, take it out of the oven and let it cool off in the pan for about 10 minutes, then remove it to a wire rack to cool off completely.

For this Bundt cake, I prefer thick glaze that can beautifully spread on top. To make it, you will need 2 cups of powdered sugar, 1 tablespoon of lemon juice, and about a ½-1 tablespoon of milk. The amount of milk really depends on the consistency of the glaze. If it came out too runny, just add a little but more powdered sugar.

When the cake is completely cooled off, scoop the glaze and spread on the top of the cake.

You can also decorate it with some blueberries, slices of lemons, and mint leaves.

Lemon Blueberry Bundt Cake is a great summer dessert idea that is easy to make from scratch. It is scrumptious, moist, and dense cake topped with an amazing lemon icing.

Course: Breakfast, Dessert

Cuisine: American

Keyword: bundt cake

Servings: 12people

Author: Veronika's Kitchen

Ingredients

Ingredients for Lemon Blueberry Bundt Cake:

2 cupsall purpose flour

1teaspoonbaking powder

1/4teaspoonsalt

1cupunsalted butter, softened

1 2/3cupsgranulated sugar

4large eggs, room temperature

1teaspoonvanilla extract

zest from 2 lemons

lemon juice from 2 lemons

1 1/2cupsblueberries

Ingredients for Lemon Icing:

2cupspowdered sugar

1 tablespoonlemon juice

1/2-1tablespoonmilk

Instructions

Preheat the oven to 350°F. Generously grease the Bundt pan and set it aside.

In a mixing bowl, mix the dry ingredients (flour, baking powder, and salt), and set it aside.

In a stand mixer, using a paddle attachment, beat on a high speed for about 5 minutes softened butter and granulated sugar, until it is pale and fluffy.

Lower the speed to medium and add the eggs, one at a time, letting it incorporate with butter mixture in between.

Add vanilla extract, lemon zest, and lemon juice and mix it again until well incorporated.

Manually, using a spatula, fold dry ingredients into the mixture in two steps. When the flour is almost mixed, add the blueberries and fold them in too.

The batter should be quite thick. Scoop it in a well-greased Bundt pan and bake it for about 60 minutes. After the first 30-40 minutes you can cover it with foil, so the top won’t be too dark.

When the cake is done, take it out of the oven and let it cool off in the pan for about 10 minutes, then remove it to a wire rack to cool off completely.

For this Bundt cake, I prefer thick glaze that can beautifully spread on top. To make it, you will need 2 cups of powdered sugar, 1 tablespoon of lemon juice, and about a ½-1 tablespoon of milk. The amount of milk really depends on the consistency of the glaze. If it came out too runny, just add a little bit more powdered sugar.

When the cake is completely cooled off, scoop the glaze and spread on the top of the cake.

You can also decorate it with some blueberries, slices of lemons, and mint leaves.

Thanks for the history of the bundt cake. I am a bit of a food history nerd and this is fascinating! I love blueberry and lemon together too!

Vote Up0Vote Down Reply

April 24, 2018 9:44 am

Primary Sidebar

Follow me on:

Veronika's Kitchen

Hi and welcome to my food blog, Veronika’s Kitchen!
Here you can find recipes that are delicious and easy to make. From traditional cupcakes to healthy no-bake sugar-free desserts, I’ve got you covered. You will see how easy it is to create these scrumptious treats with a few basic ingredients. Read More…